[Paul Maxwell]

Hi

I was wondering if anyone out there has had much success with the perfection of cooking a lobster.
I have tried various times for boiling them and the tail always goes a bit mushy. To me that would mean I am cooking them for too long but I have done as little as 6 minutes from inserting on the boil in fresh water.
In SA your crayfish are done as soon as the shell goes pink/light red. I have tried that with lobster and it is far too long.
It has got to a stage where I have been ignoring them.